Medicinal and nutritional potential of mushrooms: A review on bioactive compounds, enzymes and isolation techniques

Mushrooms, the fruiting bodies of macro-fungi, have long been recognized for their culinary value and medicinal potential. Rich in bioactive compounds such as polysaccharides, terpenoids, phenolics, and proteins, mushrooms exhibit a wide range of therapeutic properties including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and antithrombotic effects. Due to their low-fat content and high nutritional profile, they are increasingly recommended in diets for patients with metabolic disorders such as diabetes, hypertension, and obesity. This review highlights the nutritional and therapeutic value of edible and medicinal mushrooms, with a focus on their bioactive molecules, including enzymes like fibrinolytic proteases, tyrosinase, and laccase. Various isolation and purification techniques used for obtaining these functional compounds are discussed, emphasizing their clinical and industrial relevance. The review also outlines the importance of mushrooms in modern biotechnology, particularly in enzyme-based diagnostics, pharmaceuticals, and food processing. As research advances, mushrooms emerge as a promising source of functional foods and therapeutic agents. Further clinical validation and molecular studies are recommended to harness their full medicinal potential.